Ingredients

• 1 tbsp olive oil
• 2 vegetarian sausages
• 3 level tbsp plain flour
• 1 small egg
• 6 tbsp whole milk
• salt and freshly ground black pepper
• 1 heaped tsp vegetable gravy granules
• to serve
• 55g/2oz frozen peas
• to serve

Directions

• Preheat the oven to 240C/220 Fan/Gas 9.
• Heat the oil in a small frying pan and fry the sausages until browned on all sides
• about 3-5 minutes.
• Put the flour in a bowl
• season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk
• then whisk until combined and free of lumps.
• Preheat a cupcake tray in the oven. When it is hot
• drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes
• or until golden-brown and risen.
• Meanwhile
• make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole.